The traditional version of Shakshuka - poached eggs in spiced tomato sauce .
Course Breakfast, Brunch, Main Course
Prep Time 5minutes
Cook Time 25minutes
Total Time 25minutes
6- 8 Tomatoes Medium (Notes)
1Green Chili Optional (Notes)
Salt and Pepper To Taste
1TspSugarOptional , if needed
2 - 3 TbspOlive Oil
1Tbsp Tomato PasteIf Needed
1/4CupFresh Parsley Chopped
Cut the tomatoes crosswise and remove the seeds. Chop into small pieces and set aside. Remove the seeds and ribs from the bell pepper and the green chili (if using). Chop green chili, pepper, and onions into small pieces. Finely mince the garlic .
Heat olive oil in a large skillet. When the oil is hot add onions, chilies , garlic and salt . Saute over medium heat for a few minutes until the onions become soft. Add the spice powders and mix well.
Add the chopped bell peppers and saute for two minutes. Add the chopped fresh tomatoes, stir and cover with a lid. Cook for 5 minutes.
Uncover , the tomatoes would have softened by now . Mix gently mash the sauce with the back of the spoon. Cook for a few more minutes until the mix looks less watery.
Taste and adjust salt and pepper. If too sour add a little sugar to balance the flavors. Mix in the tomato paste if the sauce is still very watery and lacking tomato flavors.
Reduce the heat. Make a small indentation in the sauce with the back of the spoon and break an egg into it. Repeat until all the eggs are used up. Space the eggs a little away from each other.
Cover and cook over low heat until the egg whites are set.
Uncover and sprinkle the chopped parsley and olives on top. Serve with bread - challah, pita , any crusty bread .
Use ripe but still firm tomatoes.
I like a touch of heat in this recipe, hence the green chili. Use serrano or similar. Remove the seeds and the ribs to reduce the heat.
For detailed instructions go to https://oventales.com/shakshuka/ .